Potentially the best cake there is.
at this point, too). Once that mixture is crumbly and holds together a bit when pinched, transfer the mixture to a springform pan .For a graham-cracker crust that holds together well when you slice your cheesecake, it's all about packing those sugary, buttery crumbs into the base of your springform pan evenly and firmly.
Most recipes call for beating in the eggs last to avoid overbeating them. Add the eggs one by one, beating after each addition, just until they're fully incorporated. Remember, you're making cheesecake, not soufflé, so there's no need to continue beating once the mixture is blended.Once your filling is ready, bring a kettle of water to a boil. Pour the filling into the springform pan, spreading it evenly over the crust.
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